Thursday November 3, 2016

French Onion Soup 7

Tomato Salad 8

tomatoes, red onions, basil & pearl mozzarella in olive oil

Arugula Salad 11

baby arugula, grape tomatoes, red onions & shaved reggiano cheese with lemon & olive oil

Chicken Marsala Bar Pie 12

chicken cutlet, mushrooms & mozzarella in a marsala sauce

Sea Scallops Au Poivre 14

bacon wrapped sea scallops topped with a creamy peppercorn sauce

Homemade Cavatelli Fagiole 21

escarole & cannellini beans in garlic & oil

Capellini Due Mare 24

shrimp, tomatoes, roasted garlic & basil in a white clam sauce

Risotto Langostino 26

fresh lobster meat, baby zucchini & sun-dried tomatoes in a pink sauce

Chicken Mona Lisa 23

sautéed chicken topped with capers & steamed plum tomatoes in a white wine sauce served with mixed vegetables & roasted potatoes

Stuffed Pork Chop 26

breaded pork chop stuffed with spinach, prosciutto & mozzarella topped with shiitake mushrooms in a cognac demi glaze with a touch of cream served with mixed vegetables & roasted potatoes

Veal Chop Au Poivre 34

sautéed veal chop in a brandy peppercorn sauce served with broccoli rabe & roasted potatoes

Salmon Oreganata 26

broiled filet topped with seasoned breadcrumbs in a lemon wine sauce served with mixed vegetables & roasted potatoes

Branzino Livornese 26

sautéed filet topped with capers, black olives & capers in a light tomato sauce served with sautéed spinach & roasted potatoes

Chilean Sea Bass 30

pan seared fresh filet topped with a lemon beurre blanc sauce served with sautéed spinach & roasted potatoes